Instructions

Make the Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. Use a food processor to shred carrots into smaller pieces.
2. Lightly beat eggs with a fork then add sugar and beat on low speed until smooth.  Next, add the oil and continue to beat on low speed until well mixed.
3. In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated.
4. Add shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full/ Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

Make the Frosting

1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
2. Add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
3. Slowly add confectionary sugar, 2 cups at a time along with some of the liquid ingredients (vanilla extract and caramel) and salt. Reserve the heavy cream only if needed to achieve taste or consistency. Once all the ingredients have been added, beat until desired consistency is reached. Add an additional ½-1 cup confectionary sugar for a stiffer consistency, if desired.
4. Frost cooled cupcakes. Once frosted, keep these cupcakes stored in the refrigerator. Serve at room temperature.